Description
This classic Italian Wedding Soup features protein-packed chicken meatballs, tender pearl couscous, and a hearty mix of fresh vegetables simmered in a flavorful broth. Perfect for an easy weekday lunch or dinner, this nourishing soup combines savory herbs and cheeses for an authentically delicious meal the whole family will enjoy.
Ingredients
Scale
For the Meatballs
- 1 pound ground chicken (or turkey)
- 1 large egg
- ½ cup freshly grated parmigiano reggiano (about 1.5 ounces)
- ⅓ cup panko breadcrumbs, gluten free if desired
- 3 tablespoons fresh finely chopped parsley
- 3 tablespoons fresh finely chopped basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil or avocado oil
For the Soup
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 yellow onion, diced
- 2 large carrots, thinly sliced on the diagonal
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 8 cups low sodium chicken broth
- 1 cup pearl couscous (or substitute short pasta such as orzo or ditalini)
- 4 cups fresh spinach or kale, chopped
For Serving
- Extra freshly grated parmigiano reggiano
- Fresh chopped parsley
- Freshly ground black pepper
Instructions
- Make the meatballs: In a large bowl, combine ground chicken, egg, parmigiano reggiano, breadcrumbs, parsley, basil, dried oregano, garlic powder, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Mix gently with clean hands until well combined without overmixing. Form mixture into small marble-sized meatballs—about 40 to 50 total. To prevent sticking, dip your hands in water between forming each meatball.
- Brown the meatballs: Heat 1 to 2 tablespoons of olive oil in a large pot over medium-high heat. When hot, add meatballs in batches, spacing them about ½ inch apart. Brown on all sides for about 5 minutes total. Use tongs or a spoon to transfer browned meatballs to a plate. Add more oil if needed and repeat with remaining meatballs. They will finish cooking later in the soup.
- Make the soup: In the same pot, heat 1 tablespoon olive oil over medium heat. Add diced onions and sliced carrots, sautéing for 3 to 5 minutes until softened, stirring occasionally. Stir in minced garlic, Italian seasoning, and kosher salt; cook for about 1 minute until fragrant. Pour in chicken broth and add pearl couscous; stir to combine.
- Add meatballs and simmer: Gently add meatballs back into the pot, a few at a time. Bring broth to a gentle boil, then reduce heat and simmer uncovered for 10 to 15 minutes until meatballs are cooked through.
- Finish with greens: Stir in chopped spinach or kale during the last few minutes of cooking and cook until wilted. Remove soup from heat.
- Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and top with extra grated parmigiano reggiano, fresh chopped parsley, and a sprinkle of black pepper. Serve warm with crusty or toasted bread for dipping.
- Store: Allow soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
Notes
- This soup is a hearty and comforting dish perfect for family meals or meal prep.
- For gluten free, use gluten-free breadcrumbs and pearl couscous substitute with gluten-free pasta.
- You can substitute ground turkey for chicken based on preference.
- Dipping your hands in water while forming meatballs helps make perfect round shapes and prevents sticking.
- Meatballs are browned but finish cooking in the broth, ensuring tenderness.
- Use fresh herbs whenever possible to enhance flavor.
- The soup freezes well; cool completely before freezing for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22.6 g
- Saturated Fat: 5.3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50.3 g
- Fiber: 4.6 g
- Protein: 43.7 g
- Cholesterol: 110 mg
